Impact of Coffee Cherry Fermentation Methods on the Quality Attributes of Dry‐Processed Coffee

Abstract

The global demand for premium-quality coffee is growing, as more consumers appreciate its distinct sensory attributes. Fermentation plays a key role in producing natural (dry-processed) coffees with distinct and appealing flavors and aromas. However, improper fermentation conditions can lead to defects that negatively impact the quality of the coffee. This research aimed to compare various fermentation methods for producing natural coffees and assess their impact on both sensory attributes and chemical composition. Five fermentation processes were evaluated: exposure to air for 24 and 48 h, fermentation in sealed containers with CO₂ for 24 and 60 h, and a control with no fermentation. The total sugar content was measured using ultra-high-pressure liquid chromatography (UHPLC). Fatty acids composition was analyzed using gas chromatography (GC), whereas chlorogenic acid content was determined using high-performance liquid chromatography (HPLC). Sensory evaluation followed the Specialty Coffee Association (SCA) protocol. Results indicated that fermentation under modified atmosphere inhibited sucrose consumption, preserved chlorogenic acid levels, and reduced elaidic acid by less than 10%. Significant differences in sensory quality attributes were observed across treatments. Overall, the study concluded that fermenting coffee cherries under modified atmospheres is associated with the high sensory quality of natural coffee.